Sun-Dried Tomato Salmon and Orzo Skillet Recipe

If you’re looking for a delicious and easy meal that is perfect for a busy week night and doesn’t require hours in the kitchen, this Sun-Dried Tomato Salmon and Orzo is your answer. It’s packed with flavor, comes together in one pan, and is ready in under 30 minutes.

It is one of my favorite meals to make on Fridays during Lent. It’s quick to make, yet so delicious.

Salmon is one of the best proteins you can cook when you need dinner in a hurry. It’s naturally rich, flavorful, and it’s mild and silky texture pairs beautifully with bold ingredients like sun-dried tomatoes and garlic.

Although I often make salmon with rice (see my Teriyaki Salmon and Rice Bowls recipe), this time I am using orzo instead of rice. For those that aren’t familiar with orzo, it is a tiny pasta that cooks up fast, soaks in all the flavors from the sauce, making each bite irresistible. But what I love most about this recipe is that it is a one-pan meal, which means fewer dishes to wash, which is always a plus in my book!

The salmon is seared in the skillet first, then set aside while the orzo cooks in a garlicky, sun-dried tomato broth. The salmon is added back at the end, soaking up all that delicious flavor and it’s ready to be served with a garnish of basil (for even more flavor).

Ingredients You’ll Need

Here’s what you’ll need to make this Sun-Dried Tomato Salmon and Orzo dish:

• 2 (6-oz) skin-on salmon fillets
• 2 tbsp extra-virgin olive oil, divided
• 1/2 large shallot, halved lengthwise, thinly sliced crosswise
• 2 cloves garlic, finely chopped
• 4 oz orzo
• 1/4 cup dry white wine (such as Sauvignon Blanc)
• 1 cup vegetable broth
• 1 cup water
• 1/3 cup thinly sliced drained oil-packed sun-dried tomatoes
• 1/4 tsp dried Italian seasoning
• 1 tbsp chopped fresh basil, plus more for serving
• 1/4 cup heavy cream
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Instructions For Sun-Dried Tomato Salmon and Orzo

1. Sear the Salmon

Season the salmon fillets with salt and pepper. Then place a large, deep skillet over medium heat, and add 1 tablespoon of olive oil. Once hot, place the salmon skin-side down and cook until the fish is half opaque on the side.

Flip and continue to cook until the fish easily flakes with a fork, about 7-8 minutes. Transfer the salmon to a plate and discard any excess liquid left in the skillet.

2. Sauté the Shallot & Garlic & Toast The Orzo

In the same skillet over medium-high heat, heat the remaining 1 tablespoon of olive oil. Add the shallot and cook, stirring occasionally, until softened, about 2 minutes.

Stir in the garlic and orzo and cook, stirring occasionally, until the garlic is fragrant and the orzo is lightly toasted, about 30 seconds to 1 minute more. *Do not skip this step as it adds so much flavor to the dish.

3. Deglaze with Wine

Pour the white wine into the skillet and cook, stirring, until most of the liquid evaporates, about 1 minute.
Although I highly recommend cooking with wine, if for some reason that you prefer not to use wine, substitute chicken broth or water in a 1:1 ratio. Your Sun-Dried Tomato Salmon and Orzo will have slightly less flavor but it will still be delicious.

4. Cook the Orzo Until Tender

Add the vegetable broth, water, sun-dried tomatoes, and dried Italian seasoning. Increase the heat to medium-high and bring to a boil. Reduce heat to medium-low and let simmer, stirring frequently, until the liquid is mostly absorbed and the orzo is tender, about 12 to 14 minutes.

5. Add the Basil and Heavy Cream

Remove the skillet from the heat and stir in the chopped basil and heavy cream. Season with salt and pepper to taste.

6. Return the Salmon to the Pan

Place the salmon fillets back into the skillet with the orzo, spooning some of the sauce over the top. Let everything warm through for a minute or two before serving.

7. Garnish and Serve

Garnish with additional fresh basil before serving. Be sure to taste the sauce and add salt and pepper to taste. I also like to add hot red pepper flakes to give the sauce a little heat.

Serving Suggestions

This dish is a full meal on its own, but if you want to round it out, here are a few side ideas:

• A simple side salad with balsamic vinaigrette.
• Garlic bread or a crusty baguette to soak up all that delicious sauce.
• Roasted asparagus or green beans can make it a complete meal.

Storing and Reheating Leftovers

If you have leftovers, store them in an airtight container in the fridge for up to 2 days. When reheating, add a splash of vegetable broth or water to loosen up the orzo and warm everything over low heat on the stove.

The salmon can be reheated gently in the skillet or microwave, but be careful not to overcook it.

Tips for the Best Sun-Dried Tomato Salmon and Orzo

• Use oil-packed sun-dried tomatoes. They’re softer, richer in flavor, and add a little extra depth to the dish when compared to dry packed sun-dried tomatoes.
• Don’t overcook the salmon. It should be slightly pink in the center when removed from the heat, as it will continue to cook while resting.
• Stir the orzo occasionally while cooking. This keeps it from sticking and ensures even cooking.
• Taste and adjust seasoning before serving. A little extra salt, pepper, or hot pepper flakes can really bring everything together exactly how you prefer.

Can You Make Sun-Dried Tomato Salmon and Orzo Ahead of Time?

This dish takes about 30 minutes to prepare from start to finish, but if you need to prep ahead, you can:

• Chop the shallot, garlic, and sun-dried tomatoes ahead of time.
• Cook the orzo separately but be sure to eliminate the water in the remainder of the recipe. Stir the cooked orzo into the broth and heat for 3-4 minutes.
• Sear the salmon in advance and gently warm it before serving.

Sun-Dried Tomato Salmon and Orzo is the kind of meal that looks elegant but is actually super simple to make. It’s perfect for a quick weeknight dinner, a meal on Friday’s during Lent season or whenever you want something satisfying without spending a lot of time in the kitchen.

With minimal ingredients and maximum flavor, this recipe is sure to become a favorite in your rotation. Give it a try and I am sure you will love it just as much as we do!

Enjoy! Mary

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